Adequação Regulatória e Tecnológica de uma Pré-Mistura para Pão Integral com Alegação em um Moinho no Rio Grande do Sul

Abstract

The whole wheat bread premix is composed of a combination of whole wheat flour enriched with specific baking ingredients (salt, improving additives, and preservatives), ready for commercialization and ensuring standardization of the final product. This simplifies bread processing, as the ingredients are already present in the premix in ideal quantities, previously tested by manufacturers. In general, the premix allows the preparation of various products, such as whole wheat bread, with the simple addition of water and yeast, as per the instructions on the label. According to RDC No. 712/2022, the composition of the whole wheat bread premix was updated to include wheat germ, which led to changes in the proportions of endosperm and bran.The objective of this study was to evaluate the compliance of the whole wheat bread premix with current nutritional labeling regulations for whole grain products, analyzing the fiber content, the feasibility of including nutritional fiber claims on the label, and the need to incorporate front-of-package nutritional labeling according to the latest guidelines. The research also investigated the use of flour-improving additives to optimize technological and sensory properties, as well as the use of calcium propionate as a preservative to extend the product’s shelf life.Shelf-life testing showed that the whole wheat premix maintained its sensory and physicochemical qualities for up to 120 days. The study confirmed that microbiological and physicochemical parameters were within current standards and that nutritional fiber claims were feasible, as the product showed a fiber content of 66%. Sensory evaluation indicated consumer acceptance of the product.